The Peranakans are descendents of early immigrants who settled in various parts of Indonesia, Malaysia and Singapore, fusing with the indigenous population through marriage, culture and language. This confluence of peoples from the host countries, settlers from China and India and the influence of the colonial Portuguese, Dutch and British in turn expressed itself in one of the region’s most intriguing cuisines. Combining local spices, roots, herbs and leaves like cloves, coriander, lemongrass, galangal and tamarind with preserved and fermented seafood like “gragok” and belachan, Peranakan culinarians formulate different pastes or “rempahs” they use to produce a bewildering array of dishes.Peranakan cuisine is a prime example of culinary evolution. Variations exist as a result of different influences and circumstances. Subtle differences define Singapore Peranakan cuisine from the more robust version found in Penang and the rustic rendition known for in Malacca. The Singapore variation has perhaps evolved most in the last century or more due to the influx of immigrants attracted by the island’s flourishing economy and so offers a wider and more eclectic selection of dishes and variety. We welcome you to join us on this culinary adventure to experience for yourself some of the best Singapore Peranakan cuisine on the island. Based on our family
recipes handed down through the generations, we will treat you to an intoxicating melting pot of culinary creations that truly is a priceless representation of Singapore heritage and culture. 
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